This fresh, tangy, and satisfying beet salad brings together the earthy sweetness of beets, the crispness of cucumber, and the creamy bite of feta cheese—all elevated by a touch of dill and a simple vinaigrette. It’s a light and colorful side that fits into any season.

Beet Salad with Feta, Cucumbers, and Dill

Why I Love This Recipe

I love how simple this salad is to put together, yet it never fails to impress. The vibrant colors make it a stunning addition to any table, and the flavors strike that perfect balance of savory, sweet, and tangy. It’s refreshing and hearty at the same time, and it pairs wonderfully with anything from grilled meats to crusty bread. Plus, it’s naturally gluten-free and vegetarian.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium beets, cooked and peeled
1 cucumber, sliced
1/4 cup feta cheese, crumbled
1 tablespoon fresh dill, chopped
1 tablespoon olive oil
1 tablespoon red wine vinegar
Salt and pepper to taste

Directions

I slice the cooked beets into thin rounds or small cubes and place them in a large bowl.
I add the sliced cucumber, crumbled feta, and freshly chopped dill.
I drizzle everything with olive oil and red wine vinegar, then gently toss to combine.
I season the salad with salt and pepper to taste.
I either serve it right away or let it chill for 30 minutes to let the flavors meld.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Calories per serving: 150 kcal

Variations

Add protein: I sometimes toss in chickpeas or grilled chicken to make it a fuller meal.
Use a different cheese: Goat cheese works wonderfully in place of feta for a creamier texture.
Switch up the herbs: If I’m out of dill, I substitute with parsley or mint for a fresh twist.
Roasted beets: For added depth of flavor, I roast the beets instead of boiling or steaming them.
Add crunch: A handful of chopped walnuts or pistachios adds great texture.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. The beets can stain the cucumbers slightly, but it still tastes great. I don’t recommend freezing this salad, and I serve it cold straight from the fridge without reheating.

FAQs

How do I cook beets for this salad?

I usually boil whole beets for about 30–40 minutes until fork tender, then let them cool and peel off the skins. Roasting them is also a delicious option.

Can I make this salad ahead of time?

Yes, I often make it a few hours in advance and keep it chilled. Just know that the colors may blend a bit over time, especially from the beets.

Is this salad keto-friendly?

It’s relatively low in carbs, but beets do have natural sugars. I’d enjoy it in moderation if I’m following a strict keto plan.

What’s the best vinegar substitute?

If I don’t have red wine vinegar, I use apple cider vinegar or lemon juice for a similar tangy effect.

Can I use pickled beets instead of fresh?

Yes, I’ve done that before when I want more punch. Just be aware the flavor will be more intense and vinegary.

Conclusion

This beet salad with feta, cucumbers, and dill is one of my go-to side dishes when I want something refreshing yet hearty. It’s perfect for picnics, dinner parties, or a simple weekday lunch. With minimal prep and bold flavor, I know I’ll keep coming back to it again and again.